NYT Cooking: In this satisfying centerpiece dish from Chloe Coscarelli, the vegan chef and cookbook author, portobello mushroom caps are filled with savory lentil cashew stuffing, topped with a slice of tomato and fresh thyme leaves then baked until golden brown and bubbly. It is hearty fare that will surprise and delight everyone at your table.
This simple recipe is an adaptation of one brought to The Times by Chloe Coscarelli, the vegan chef and cookbook author. These delicious biscuits are easy — no rolling or folding required — and the maple “butter” comes together in a snap. (Photo: Jim Wilson/The New York Times)
Red lentil curry in under 15… yes, please! I recently landed a very large private chef job & I purchased my Instant Pot in preparation. Large, healthy dinners without much thought in mere moments was needed for both our family (as I’ll be traveling weekly) and for my client. I got the Instant Pot in …
Ribz vegan ribs Mix dry ingredients: • 1 cup gluten flour • 2 tbsp. tablespoons nutritional yeast • 1 c. tablespoons onion powder • 1 tsp garlic powder ½ tsp • ground ginger ¼ tsp • ground white pepper Mix the wet ingredients: • 1 can (20 ounces) green jackfruit (green jackfruit) in brine or water • ⅔ cup water • 2 tbsp. tablespoons tamari or soy sauce • 1 tsp. tablespoons olive or sesame oil (slightly more for brushing the dough) • 1 c. tablespoons liquid smoke.
NYT Cooking: In this dead simple recipe from Chloe Coscarelli, the vegan chef and cookbook author, brussels sprouts are roasted at a high heat to bring out the natural sugars and caramelize the edges, then tossed with toasty hazelnuts and a glug of maple syrup.